Kale Sausage Pasta (Print Version)
# Ingredients:
01 -
12 oz Italian sausage, either bulk or remove casings from links
02 -
2 cups tightly packed chopped kale
03 -
2 tablespoons olive oil
04 -
1 small shallot, chopped finely
05 -
1 minced garlic clove
06 -
¾ lb short pasta like orecchiette or shells
07 -
1 cup chicken stock
08 -
½ cup Parmesan, grated
# Instructions:
01 -
Fill a big pot with water, add salt, and let it boil. Toss in your pasta and cook it following the instructions on the package.
02 -
Grab a big skillet and warm up the olive oil on medium heat. Toss in the sausage, breaking it into chunks with a spatula, and let it cook until browned and almost done, about 10 minutes.
03 -
Stir the garlic and shallot into the sausage mix in the skillet. Let it cook, stirring now and then, until the shallot softens—should take 3 or 4 minutes.
04 -
Mix the kale into the skillet with the sausage. Stir it all up, and in about a minute, it should wilt.
05 -
Pour the chicken stock into the skillet, let it come to a boil, then lower the heat to simmer. Let it cook for around 5 minutes.
06 -
Drain the pasta and dump it into the sausage mixture in the pan. Add the Parmesan, then stir everything together so the pasta gets evenly coated.
07 -
Dish it out right away, and if you like, sprinkle a bit more Parmesan on top.
# Notes:
01 -
Keep leftovers in the fridge for up to three days, sealed in something airtight. Add pasta water or extra chicken stock when reheating to loosen it up.
02 -
Freeze in a good container for up to two months. To reheat, let it thaw in the fridge overnight, then warm it on the stove with a splash of liquid if needed.